Nutty Quinoa with Brie, Asparagus & Sundried Tomato Pesto by Shanon

Serves 1 as a main dish, 2 as a side

Feel free to use more or less asparagus or brie, another spring veggie, or different whole grain in this dish, depending on what you’re feeling at the moment (or have in your kitchen)!1/2 bunch asparagus, trimmed and rinsed1-2T lemon-flavored olive oils/p1/2c quinoa1c water1oz brie, diced2T Sundried Tomato Pesto, see recipe belowPreheat oven to 450deg. Toss asparagus with oil, salt and pepper, then transfer to baking sheet. Roast asparagus for ~20min, or until desired doneness. Cut asparagus into ~1″ pieces (I left some pieces for garnish)

Toast quinoa in a dry pot over low or med-low heat until it begins to pop. Keep an eye on it to prevent burning. Once toasted, add water and continue to cook over med-low heat for ~20min or so. The quinoa is done when you start to see ‘tails’ separate from mostly clear grains. Fluff quinoa with a fork, then mix in brie, asparagus and pesto. Transfer to serving dish and top with whole asparagus spears, if desired.

Sundried Tomato PestoRecipe by Shannon

This can be adjusted to suit your tastes– I almost included some basil or other seasonings, mushrooms, and parmesan cheese.